{"id":187,"date":"2013-08-05T17:31:55","date_gmt":"2013-08-05T15:31:55","guid":{"rendered":"http:\/\/www.jamonlovers.es\/?p=187"},"modified":"2013-08-05T17:31:55","modified_gmt":"2013-08-05T15:31:55","slug":"hamburguesa-in-vitro","status":"publish","type":"post","link":"https:\/\/new.jamonlovers.es\/?p=187","title":{"rendered":"Una hamburguesa in vitro"},"content":{"rendered":"<p>Carne que no ha conocido vaca. Esta podr\u00eda ser la definici\u00f3n de la hamburguesa in vitro, creada a partir de c\u00e9lulas madre de res. <!--more-->En palabras del Mark Post, un bi\u00f3logo de la Universidad de Maastricht que ha trabajado durante cinco a\u00f1os en este proyecto, el producto podr\u00eda convertirse, alg\u00fan d\u00eda, en una alternativa al hambre en el mundo y a la lucha del hombre contra el cambio clim\u00e1tico. La investigaci\u00f3n ha supuesto una inversi\u00f3n de 330.000 $.<\/p>\n<p>Con respecto al proceso de elaboraci\u00f3n de la hamburguesa, se tardaron seis semanas en elaborarla a base de c\u00e9lulas madres extra\u00eddas de vacas org\u00e1nicas y puestas en una soluci\u00f3n especial para cultivar tejidos musculares. Posteriormente, se utilizaron unas 20.000 fibras de carne cultivada para hacer un bistec de 140 gramos. Finalmente se a\u00f1adieron pan rallado, sal y huevo en polvo, adem\u00e1s de jugo de remolacha y azufre, a fin de lograr un color natural de la carne.<\/p>\n<p>En opini\u00f3n de la experta culinaria, Hanni Ruetzler, quien ha probado esta primera hamburguesa in vitro, el sabor es muy parecido al de la carne de toda la vida, aunque \u201cno es tan jugosa\u201d. Se cree que el producto, cuyo desarrollo ha contado con aportaciones, entre otros, del cofundador de Google, Sergey Brin, estar\u00e1 disponible en los supermercados dentro de 10 \u00f3 20 a\u00f1os.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>Blog de <a title=\"L\u00f3pez Ortega\" href=\"http:\/\/www.jamonlovers.es\" target=\"_blank\" rel=\"noopener\">Lopez Ortega<\/a>: #JamonLovers<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Carne que no ha conocido vaca. Esta podr\u00eda ser la definici\u00f3n de la hamburguesa in vitro, creada a partir de c\u00e9lulas madre de res.<\/p>\n","protected":false},"author":1,"featured_media":8575,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[8],"tags":[1065,1140],"class_list":["post-187","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomia","tag-hamburguesa","tag-in-vitro"],"aioseo_notices":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Una hamburguesa in vitro - Jamon Lovers<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/new.jamonlovers.es\/?p=187\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Una hamburguesa in vitro - Jamon Lovers\" \/>\n<meta property=\"og:description\" content=\"Carne que no ha conocido vaca. 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